Chocolate Fondue
12 oz (335 g) milk chocolate or semisweet
chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of
heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy
(optional)
Assorted fruits cut into bite-size pieces, such as apples,
pears, or peaches. Favorites of mine are strawberries,
pineapple chunks, and bananas. Consider also using
maraschino cherries, seedless grapes, tangerine or
Mandarin orange segments, marshmallows, and pieces
of angel food or pound cake.
Combine the chocolate and half-and-half in a heavy pot and
melt over low heat, stirring constantly until the mixture is
smooth. Remove from the heat and stir in the optional
liqueur. Serve warm in a fondue pot or chafing dish with an
assortment of fruits and cakes.
Serves 6 to 8.
Bon appetit from the Chef at World Wide Recipes
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